Soak 200 g kidney beans overnight, then drain.
Pressure cook the soaked kidney beans with 500 ml water and 5 g salt until tender.
Heat 60 g ghee in a pan. Add 3 g cumin seeds, 2 g fenugreek seeds, 1 g bay leaf, 2 g cardamom, 1 g clove, and 2 g cinnamon stick.
Sesli anlatım, porsiyon ayarı ve daha fazlası
